Ingredients:

• 2 pounds potatoes (Russet, Yukon Gold, or red), peeled and cut into 1.5–2 inch chunks

• ½ teaspoon baking soda

• 1 teaspoon salt (for boiling water)

• 2 tablespoons vegetable oil (plus more for misting)

• 3 tablespoons olive oil

• 4–5 garlic cloves, minced

• 1 sprig fresh rosemary, finely minced

• Zest of 1 lemon

• 1–2 tablespoons honey (to taste)

• Salt and black pepper, to taste

• ¼ cup freshly grated Parmesan cheese

• Chopped fresh parsley, for garnish

Instructions:

1. Boil the potatoes
   Fill a large pot with water and bring it to a boil. Add the potato chunks along with ½ teaspoon of baking soda and 1 teaspoon of salt. Boil for 12–15 minutes, or until just fork-tender (not falling apart). Drain well.

2. Rough up and season
   Return the drained potatoes to the empty pot or a large bowl. Add 2 tablespoons of vegetable oil and a pinch of salt. Give them a few firm shakes to rough up the edges — this helps create that crisp, craggy surface in the air fryer. Let them sit for about 10 minutes to release steam and dry out slightly.

3. Make the garlic-rosemary oil
   In a small saucepan over low heat, warm the olive oil. Add the minced garlic and stir gently for 30 seconds to 1 minute, just until fragrant (don’t brown it). Stir in the rosemary, lemon zest, salt, and black pepper. Turn off the heat and mix in the honey. Set aside.

4. Air fry the potatoes (first round)
   Preheat your air fryer to 390°F. Mist the basket with oil if needed. Arrange the potatoes in a single layer (you may need to cook in batches). Air fry for 10 minutes, then shake the basket to flip them around.

5. Add the garlic-rosemary oil
   After 10 minutes of cooking, remove the basket and gently toss the potatoes with the garlic-rosemary honey oil. You can also use a brush to coat them evenly. Return them to the air fryer and cook for another 10–15 minutes, shaking once or twice, until crispy and deeply golden.

6. Finish and serve
   Transfer the hot potatoes to a serving platter. Sprinkle with Parmesan, drizzle any remaining garlic-rosemary oil on top, and finish with fresh chopped parsley. Serve immediately.

If this recipe hit the spot, pin the image below and share it with someone who’d love it too — crispy potatoes are always better when shared!

Air Fryer Roast Potatoes Video Recipe

Tips & Tricks for the Best Air Fryer Roast Potatoes

Choose the right potato
Russet potatoes give you that extra fluffy center, while Yukon Golds hold their shape a bit better and have a buttery taste. Both work great — just avoid waxy varieties like fingerlings or red bliss if you want a crisp crust.

Don’t skip the baking soda
That little bit of baking soda in the boiling water breaks down the surface of the potatoes just enough to create a starchy coating — which is exactly what turns golden and crunchy in the air fryer. It’s a small step that makes a big difference.

Dry them out before air frying
After boiling and draining, let your potatoes steam dry for 10 minutes or so. The drier they are, the better they crisp. It’s tempting to skip this step, but it’s worth it — moisture is the enemy of crispiness.

Shake, don’t stir
When it’s time to rough up the potatoes or toss them mid-air fry, give the pot or basket a firm shake instead of stirring with a spoon. This helps keep the pieces intact while still roughing up those edges that get super crispy.

Brush the oil for even crisping
When adding the garlic-rosemary oil, brushing it on gives you more control and ensures every piece is coated without getting soggy. Plus, you waste less oil and keep things lighter.

Use the air fryer in batches if needed
Crowding the basket can lead to uneven cooking and steaming instead of roasting. If your air fryer is on the smaller side, just do two quick batches — it’s faster than waiting on the oven and totally worth it.

Make extra — they go fast
These potatoes are always the first thing to disappear. If you’re cooking for a group, go ahead and double the recipe. You can keep the first batch warm in the oven at 200°F while the second one finishes.

Instead, enter the air fryer—the game-changing kitchen gadget that delivers next-level crispiness in half the time. By using a few key techniques—parboiling with a touch of baking soda to create that signature rough texture, infusing oil with garlic and herbs, and letting the air fryer work its magic—you get roast potatoes so good, they might just become your new obsession.

Now, this recipe technically serves 6-8. But let’s be real. That’s only if you have the willpower to stop eating them. Some of us were just trying to make a side dish, and now we’re standing over the air fryer shoveling crispy potato chunks into our mouths like we haven’t eaten in days. Don’t say I didn’t warn you.

Ingredients:

• 2 pounds (about 1 kg) russet or Yukon Gold potatoes, peeled and cut into even-sized chunks

• ¼ teaspoon (2 g) baking soda

• 1 tablespoon kosher salt (for boiling) + extra for seasoning

• 4 tablespoons extra-virgin olive oil, duck fat, goose fat, or beef fat

• 2 cloves garlic, minced

• 1 Tablespoon fresh rosemary, finely chopped

• ¼ teaspoon black pepper, freshly ground

• 1 small handful fresh parsley, finely minced

Instructions:

Step 1: Parboil the Potatoes

1. Bring 1 quart (1L) of water to a boil in a large pot.

2. Stir in 1 tablespoon kosher salt and ¼ teaspoon baking soda.

3. Add the potato chunks and boil for 8-10 minutes, until just fork-tender but still holding shape.

4. Drain and let sit in the colander for 2 minutes to release excess steam.

Step 2: Infuse the Oil

1. In a small saucepan, heat 2½ tablespoons oil over medium-low heat.

2. Add garlic, rosemary, and black pepper, stirring constantly for about 2 minutes until the garlic just turns golden.

3. Strain the oil into a large bowl, setting the garlic-rosemary mixture aside.

Step 3: Coat & Rough Up the Potatoes

1. Toss the steamed potatoes in the infused oil and a pinch of extra salt.

2. Shake the bowl roughly until a starchy coating forms on the potato edges.

Step 4: Air Fry to Crispy Perfection

1. Preheat your air fryer to 400°F (200°C) for 5 minutes.

2. Spread the potatoes in a single layer in the air fryer basket.

3. Cook for 10-12 minutes, shake the basket, then cook for 10-12 more minutes until crispy and golden brown.

Step 5: Finish & Serve

1. Toss the potatoes with the reserved garlic-rosemary mixture and fresh parsley.

2. Serve immediately with your favorite meal or dipping sauce.

Loved this recipe? Save it for later and share the crispy magic—just pin the image below to your favorite Pinterest board!

Video Recipe

Tips & Tricks for the Crispiest Air Fryer Roast Potatoes

Don’t skip the parboil.
Yes, it’s an extra step—but it’s the step. It softens the insides and sets the stage for that legendary crust. Skipping it is basically potato sabotage.

Baking soda isn’t optional.
That tiny bit of baking soda changes the pH of the water, helping the surface of the potatoes break down and go starchy. That starchy layer = crispiness heaven.

Steam dry = crunch gold.
Letting the potatoes sit in a colander after boiling helps moisture escape, which means you’re not steaming them in the air fryer. Dry potatoes = crispier crust.

Shake it like you mean it.
Tossing the boiled potatoes with infused oil roughly helps build up that mashed potato-like coating on the outside. It looks messy, but that’s the texture you’re after.

Don’t crowd the basket.
If your air fryer is on the smaller side, cook in two batches. Overcrowding leads to sad, soggy potatoes—and no one wants that.

Watch the garlic.
Infuse the oil, but don’t leave the garlic in during air frying—it’ll burn and turn bitter. Straining the oil keeps the flavor, not the char.

Salt at the end, too.
Always taste and adjust salt after tossing with the final herb-garlic mix. Potatoes soak up flavor like a sponge, and a little sprinkle at the end goes a long way.